83
How the BiteKarma score works
Each routine inspection starts at 100 and loses 7 points for every critical violation and 2 for every other one, half again as much when the same problem was cited at one of the two inspections before. A failed inspection counts as 69 at most. The score averages the five newest routine inspections, with the most recent counting most, and stays below 70 for 90 days after a fail unless the restaurant passes again. 90 and up is excellent, 80s good, 70s fair, and below 70 poor.
At a glance
- Passed 3 of 3 graded inspections since 2024.
- Last inspected Sep 23, 2026: passed with 5 violations, 1 critical.
- Keeps coming up: Record the date on the tag or label from the original container when the last shellstock from it is sold or served., cited 3 times, plus 3 other repeat issues.
- 1 critical violation in the last two years.
Inspection history 3 visits
- 2026
- Passed Sep 23
Routine Inspection
5 violations, 1 critical
- Critical For mechanical dishwashing machines using hot water sanitizing, the surface temperature of the utensils and equipment must reach 160 degrees F or higher.
- Minor Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
- Minor Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
- Minor Record the date on the tag or label from the original container when the last shellstock from it is sold or served.
- Minor Remove all multi-use equipment, utensils, and food storage containers that are not: • Smooth • Easily cleanable • Durable • Nonabsorbent • In good condition
- 2025
- Passed Sep 26
Routine Inspection
5 violations
- Minor Remove all multi-use equipment, utensils, and food storage containers that are not: • Smooth • Easily cleanable • Durable • Nonabsorbent • In good condition
- Minor While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.
- Minor Record the date on the tag or label from the original container when the last shellstock from it is sold or served.
- Minor Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
- Minor Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
- 2024
- Passed Sep 24
Routine Inspection
5 violations, 1 critical
- Critical Maintain all hot, TCS foods at 135 degrees F or hotter. (Roast beef may be held at 130 degrees F or hotter, if it is cooked according to Part 4626.0340 item B or reheated according to Part 4626.0360, item E.)
- Minor Store in-use food preparation and serving utensils only on clean, sanitized surfaces.
- Minor Record the date on the tag or label from the original container when the last shellstock from it is sold or served.
- Minor Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.
- Minor Remove all multi-use equipment, utensils, and food storage containers that are not: • Smooth • Easily cleanable • Durable • Nonabsorbent • In good condition
Nearby
BiteKarma scores around Barcelona Wine Bar, which is the dark pin. Zoom in to see the dots' scores, and tap a pin marked + to see everything at that address.